Wasabi comes from the root-like stem (rhizome) of wasabia japonica, a mustard relative that grows in streams and moist, shady areas of Japan and is now being cultivated in North America, especially in British Columbia. When freshly grated, authentic wasabi forms a light green, coarsely textured paste that is pungent and much more flavorful than the mix of horseradish, mustard and green food coloring billed as "wasabi" in many restaurants. In addition, genuine wasabi has interesting therapeutic effects, including antibiotic properties and anti-inflammatory activity, and appears useful for relieving symptoms of seasonal allergies.

I am a great fan of wasabi - check out our photo slide show of my garden where I grow wasabi.

Watch the Great Wasabi Experiment.

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